Beingcivilian

These Mumbai-based food entrepreneurs, who left their promising careers in fine dining to start their own enterprises in Mumbai, speak of the process of — and challenges in — breaking free of the unsavoury practices that the restaurant industry is notorious for while bringing the sensibilities of gourmet cooking into the delivery-only model The post Cloud Kitchens: Anushka Malkani and Nariman Abdygapparov, Masa Bakery first appeared on Verve Magazine . from Verve Magazine https://ift.tt/xFk5jPv

These Mumbai-based food entrepreneurs, who left their promising careers in fine dining to start their own enterprises in Mumbai, speak of the process of — and challenges in — breaking free of the unsavoury practices that the restaurant industry is notorious for while bringing the sensibilities of gourmet cooking into the delivery-only model The post Cloud Kitchens: Divesh Aswani, Commis Station first appeared on Verve Magazine . from Verve Magazine https://ift.tt/Y3AjuSm

These Mumbai-based food entrepreneurs, who left their promising careers in fine dining to start their own enterprises in Mumbai, speak of the process of — and challenges in — breaking free of the unsavoury practices that the restaurant industry is notorious for while bringing the sensibilities of gourmet cooking into the delivery-only model. The post Cloud Kitchens: Kartikeya Ratan and Rishabh Doshi, Kiki & Pastor first appeared on Verve Magazine . from Verve Magazine https://ift.tt/o1qhkPm

These Mumbai-based food entrepreneurs, who left their promising careers in fine dining to start their own enterprises in Mumbai, speak of the process of — and challenges in — breaking free of the unsavoury practices that the restaurant industry is notorious for while bringing the sensibilities of gourmet cooking into the delivery-only model The post Cloud Kitchens: Rehan Mehta, East 7th Pizza & Deli first appeared on Verve Magazine . from Verve Magazine https://ift.tt/EfxcCGP

These Mumbai-based food entrepreneurs, who left their promising careers in fine dining to start their own enterprises in Mumbai, speak of the process of — and challenges in — breaking free of the unsavoury practices that the restaurant industry is notorious for while bringing the sensibilities of gourmet cooking into the delivery-only model The post Cloud Kitchens: Kunal Makhija, Arabisque first appeared on Verve Magazine . from Verve Magazine https://ift.tt/ORD3vZJ

These Mumbai-based food entrepreneurs, who left their promising careers in fine dining to start their own enterprises in Mumbai, speak of the process of — and challenges in — breaking free of the unsavoury practices that the restaurant industry is notorious for while bringing the sensibilities of gourmet cooking into the delivery-only model The post How this crop of young chefs is giving cloud kitchens new focus and meaning first appeared on Verve Magazine . from Verve Magazine https://ift.tt/BbldsJ5